Last month, our monthly lunch with Fanny, and Marion Sylvain was going around the theme of the Spirit of Christmas. This allowed us to celebrate Christmas together just before the hour.
Last month o monthly meal With Fanny and Marion Sylvain WAS On the theme of Christmas Spirit. Therefor We "celebrated Christmas together a bit Earlier Than Usual.
Marion offered us an aperitif of champagne soup with sauteed scallops with endive with some goda masala and chili Espelette.
Marion Prepared With champagne aperitif year and was suspected of Belgian endive with Queen scallops sautéed With Some goda masala and chilli espelette.
Sylvain had prepared a home gravlax served with grilled salmon skin and crunchy sourdough bread with cumin home.
Sylvain Brought Some home-made gravlax Served With grilled salmon skin and crunchy home-made sourdough bread cumin.
I made sacred turkey rolls with cream cheese, cranberries and pistachios, with a game and Cointreau sauce with brussel sprouts braised in chicken stock and potatoes Anna.
I made turkey roulade stuffed with cream cheese, cranberries and pistachio, With A game and Cointreau sauce and braised Brussels sprouts by accompagné in chicken broth and potatoes Anna
Fanny brought An English pudding, dried fruit and clementines.
Fanny year Bought English-style pudding, dry fruits and clementines.
Rolls turkey stuffed with cranberries and pistachios
Ingredients for 4
4 turkey cutlets
4 tbsp fromage frais
pistachios 2 tbsp 2 tbsp cranberries (fresh or frozen)
Salt Pepper
200 ml game stock (lyophilized, reconstituted)
2 tbsp Cointreau
1 + 2 tbsp butter
Method :
Flatten cutlets.
salt and pepper.
Spread 1 tablespoon cheese on each cutlet, then sprinkle with some cranberries and pistachios.
Make rolls and tie with butcher's twine.
Heat 1 tbsp butter and brown the rolls.
Add the game stock and cook covered for 15 minutes.
Remove rolls and keep warm.
Reduce the stock, add the Cointreau and then mount the butter sauce.
Remove string and slice the roll diagonally and serve topped with the sauce.
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Pistachio and Cranberry filled roulades
Ingredients for 4
4 turkey escalope (thin slices)
4 tbsp cream cheese
2 tbsp pistachios
2 tbsp cranberries (fresh or frozen)
Salt
Pepper
200 ml game broth (dried and reconstituted)
2 tbsp Cointreau
1 + 2 tbsps butter
Method
Flatten the escalopes.
Season with salt and pepper.
Spread 1 tbsp of cream cheese on each escalope, and then sprinkle some cranberries and pistachios.
Roll up the roulades and tie them with some twine.
Heat one tbsp of oil and fry the roulades till golden.
Add the gale broth and cook covered for 15 minutes.
Remove the roulades and reserve in a warm place.
Reduce the broth, add the Cointreau and then thicken the sauce by adding bits of butter little by little (this technique of thickening dressings IS Called "butter up").
Remove the Twins From The rolls and cut 'em we slant.
Serve Covered With Sauce.
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